Beetroot Pasta With Ricotta

Preparation:

Preparation: Peel the beetroot, cut it into small pieces and sauté it in a pan for a few minutes with the butter. Coarsely chop the lemon zest. Sieve the ricotta, collect it in a large bowl and mix it with the cream, lemon juice and zest, salt and pepper until you obtain a soft and homogeneous cream. Cook the pasta and drain it al dente and immediately transfer it to the bowl, mixing it with the ricotta cream, finally add the beetroot and a handful of basil leaves.